Vitamin A is derived from beta-carotene and carrots are a major source of this substance,ith the exception of beets, carrots contain more sugar than any other vegetable, which makes them a satisfying snack eaten raw and a tasty addition to a variety of cooked dishes. In fact, some of the nutrients in carrots are more easily absorbed when the vegetable has been cooked, even briefly. Fresh carrots sweet crisp, the skin is smooth and no blotch. Bright orange said high carotene content. Can cook fresh oil
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